SIRRFSA302 - Monitor food safety program

SIRRFSA302
Monitor food safety program

This unit describes the performance outcomes, skills and knowledge required to monitor the implementation of a food safety program across an entire process within a retail food store or department. It involves ensuring that staff members apply the hazard analysis and critical control point (HACCP) system; coordinating corrective action where required to ensure compliance with food safety standards; providing support and guidance to frontline team members; and making contributions to the improvement of the organisation’s food safety program.

Application

This unit applies to team leaders or managers responsible for supervising frontline service personnel involved in preparing, displaying and selling retail food.

Prerequisites

Nil

Elements and Performance Criteria

Element	Performance Criteria
Elements describe the essential outcomes of a unit of competency.	Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.
1. Monitor implementation of food safety program.	1.1.Communicate food safety requirements and procedures to relevant staff members as required. 1.2.Provide mentoring and coaching to support individuals or groups in implementing food safety program. 1.3.Monitor individual and team performance to ensure compliance with legislative and statutory requirements and store procedures. 1.4.Develop and maintain regular schedule or roster for store or department cleaning tasks and inspections according to food safety program and legislative requirements. 1.5.Inform team members of individual responsibilities for cleaning tasks. 1.6.Implement procedures for prompt waste removal, especially spillage on floors, according to store procedures, food safety program and legislative requirements. 1.7.Implement procedures for prompt eradication of insects, pests and vermin according to store procedures, food safety program and legislative requirements. 1.8.Coordinate store procedures for safe storage of cleaning chemicals, insecticides and pesticides according to legislative requirements.
2. Respond to occurrences of non compliance with food safety requirements.	2.1.Identify food safety problems and take corrective action promptly to minimise impact of contamination and spoilage. 2.2.Implement store procedures for product recall identification, and promptly withdraw products from public sale as required. 2.3.Promptly implement procedures for dealing with non compliance according to food safety program. 2.4.Identify causes of non compliance. 2.5.Implement control measures to prevent recurrence. 2.6.Report non compliance according to store procedures and food safety program.
3. Contribute to continuous improvement of food safety program.	3.1.Identify and report potential food safety hazards. 3.2.Review existing control measures to take account of changes and updated technical knowledge. 3.3.Report the need for changes required to adequately cover identified hazards to those responsible for the maintenance of food safety program. 3.4.Identify opportunities to remove or minimise food safety risks. 3.5.Record food safety information and performance according to store procedures and food safety program.

Required Skills

Required skills

communication and interpersonal skills to:

ask questions to identify and confirm requirements

communicate requirements and procedures to staff, including cleaning responsibilities

communicate with management, internal and external auditors and Food Act authorised officers

give instructions

mentor and coach individuals and groups

report non-compliance and contribute to continuous improvement through clear and direct communication

share information

use and interpret non-verbal communication

use language and concepts appropriate to cultural differences

literacy and numeracy skills to:

keep records

read and interpret store policy and procedures

read and interpret manufacturer instructions

report incidents, hazards and non-compliance with food safety program in a variety of situations and to a number of different audiences, including management and staff

problem solving skills to respond to occurrences of noncompliance

technical skills to apply food safety procedures for:

avoiding cross-contamination

cleaning

handling chemicals

personal hygiene

product handling

using personal protective equipment

Required knowledge

food handling and hygiene principles, including:

common causes and types of contamination and food safety hazards

correct storage of food, including hot, cold, raw and cooked, and relevant critical control points

HACCP system

principles of temperature control and the temperature danger zone

techniques for identifying actual and potential contamination and cross-contamination hazards

techniques for minimising contamination and spoilage

food safety policy, plans and responsibilities, including an understanding of the relationship between the quality system, the food safety program and audit requirements

methods for elimination, prevention and solution of contamination problems

procedures for:

cleaning

eradication of insects and vermin

waste removal

relevant legislation, statutory requirements and codes of practice relating to the retail industry, including work health and safety (WHS) requirements

roles and responsibilities of food safety personnel for food handling requirements, from raw material to finished product

storage requirements for cleaning chemicals, insecticides and pesticides

Evidence Required

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.
Critical aspects for assessment and evidence required to demonstrate competency in this unit	Evidence of the following is essential: applies store policy and procedures and store’s food safety program, which complies with food safety regulations and legislative requirements in regard to hygiene and sanitation practices monitors team performance to ensure compliance with food safety program, records and reports to management and staff on compliance, including ensuring information is provided to modify the food safety program as needed develops, maintains and communicates regular schedule or roster for cleaning and maintenance procedures, and conducts regular inspections to ensure compliance mentors and coaches staff supportively to implement the store food safety program responds to occurrences of noncompliance, promptly identifies and rectifies problems, implements relevant product recall procedures, where required, and investigates, monitors and reports on possible potential food safety hazards to ensure continuous improvement.
Context of and specific resources for assessment	Assessment must ensure access to: a real or simulated retail work environment a food safety program, based on HACCP protective clothing cleaning materials and chemicals pest control equipment and chemicals suitable food products and merchandise relevant documentation, such as store policy and procedures on hygiene and sanitation practices food handling implements food storage and display equipment.
Method of assessment	A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit: observation of performance in the workplace role play third-party reports from a supervisor customer and staff feedback answers to questions about specific skills and knowledge.
Guidance information for assessment	Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended.

Range Statement

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the individual, accessibility of the item, and local industry and regional contexts) may also be included.
Food safety requirements and procedures may include:	food safety, hygiene and sanitation practices procedures for product recall.
Relevant staff members may include:	team leader supervisor manager employee.
Food safety program may include:	specific risk factors critical control points action required in response to non-compliance.
Legislative and statutory requirements may include:	food safety regulations hygiene and sanitation WHS environmental protection legislation waste disposal manual handling use and storage of hazardous substances and dangerous goods labelling of workplace substances.
Regular schedule or roster for store or department cleaning tasks and inspectionsmay include:	progressive cleaning at end of trade use of check sheets inspection lists taking temperatures collecting samples visual inspections control charts.
Corrective actionmay include:	cooking times reprocessing corrective systems and processes withdrawing product.
Food safety hazards may be:	biological physical chemical.

Sectors

Retail

Employability Skills

This unit contains employability skills.

Licensing Information

Food safety is nationally legislated by the Food Standards Australia New Zealand Act 1991 which provides for the operation of a statutory authority known as Food Standards Australia New Zealand.

The Australia New Zealand Food Standards Code (the Code) developed by this authority contains an individual standard for food safety practices. This unit of competency complies with the legislative requirements for food safety and safe food handling practices as outlined in the Code.

The legislative requirement for a business to comply with the national standard for food safety practices, along with training and certification requirements, differ between state and territory governments.